Cooking Tackle

  It is truly unfair if I did not posting my kimchi using western cabbage today... Wondering why? That because I purposely brought the red-bell pepper flakes **which is the key ingredient of kim chi, across the country from Korean cold storage in Dubai to Goa-India. I would say that this is a great nibble especially for my husband who hates cabbage **but not napa cabbage a.k.a Chinese cabbage. The crunchiness, the spiciness and the sourish come in the same time, I have to gives them a particular credit which finally demolish my curiosity and completely indulge myself. I do positively think that you may try it out too! Above all, perhaps you have a look for detail step by step here   Crunchy Kimchi Ingredients 1 medium size of western cabbage 2 tablespoons Korean red bell pepper flakes 3 tablespoons fish sauce ½ teaspoon garlic paste ½ teaspoon ginger paste 6-7 springs of spring onion (segments) 1 tablespoon rice flour Salt and sugar to ...

I don’t know where do I start from, but I do know where exactly to begin... I deeply apology to all of you of being hush again and again therefore I extremely letting this Blog was unfilled for so long, yah it’s too long... I know this is going to be not so great notes from me however I am pleased of having chance of dropping a post and letting you know, perhaps kind of asking of waiting for me until my PC getting cured. “Do not drink sprite etc at near your PC” as my husband did it so,” it may spill all over it and it craft miserable dilemma in life”. And so on...I humbly make it clear that at the moment we have no PC at home since one month and one week ago and so ever we could not do anything else unless pass the time and waiting for it. I hope everything gonna be ending soon as my self really in a chaotic zone of food photographing and typing. I wish I’ll see you guys very soon! **fingers crossed PS: Thank you mbak Sefa for the brilliant award, I was peeping into it *wink And Elra...